Boil potatoes and sweet potatoes together in a pot of seasoned water for +-20 mins. In a separate pot cook the beetroot whole and unpeeled for +-40 mins.

Heat the milk and Clover Classic Fat Spread together in a pot, add the cooked potatoes and mash well.

Once the beets are cooked and cooled, you should be able to push the skins of with your fingers. Puree the beets with a splash or two of the water that the beets cooked in.

Marble the beetroot puree through the potato mash and set aside until you are ready to assemble the dish.

Grilled Baby Onion GravyIngredients:

2 White Onions, roughly chopped

5 sprigs Fresh Thyme

2 Tbls Clover Classic Spread

1 Tbls Flour

1 cup Chicken or Vegetable Stock

500g Baby Onions

Seasoning

Method:

In a medium sized saucepan, saute the chopped onions and thyme with 2 Tbls of Classic spread. Once the onions have completely softened, add the flour and cook while stirring for +- 5 mins. Slowly add the stock a splash at a time while stirring briskly until a thin gravy is achieved.

Add the baby onions, flat side down, to a griddle pan then add to the onion gravy to cook the onions through.

Beef ChipolatasIngredients:

300g Beef Chipolata

2 Tbls Clover Classic Spread

3 Tbls Honey

2 Tbls Wholegrain Mustard

3 cloves Garlic, unpeeled

5 sprigs Fresh Thyme

Seasoning

Method:

For a healthier and tastier way to cook the chipolatas, add them to a ceramic baking tray and coat with the melted Classic spread, honey, whole grain mustard, whole garlic cloves and thyme. Roast in an oven pre-heated to 200 C for 15-20 mins.

To assemble the final dish, spoon or pipe the root veg mash onto the plate, scatter the by now slightly sticky and golden brown chipolatas. Spoon the baby onions over the chipolatas and then drizzle the onion gravy over everything.